The Best Gluten-Free Flour Blend

Creating your very own all-purpose flour blend makes baking an easier and less expensive task in your gluten-free kitchen. I started creating my own blend almost a year ago and have been more pleased with my baking outcomes than a pre-bought blend. It took some time for me to realize which flours I enjoyed the taste of more than others (I personally found that I do not like garbanzo bean flour) and which ones gives the type of texture I liked. The whole point is to play around in the kitchen. Experiment! See what you like.

Fork and Beans Gluten-Free Flour BlendWhat I have found the works well is a 2:1 ratio of a blend between 2 medium flours and 2 different starches.  I really like how sorghum flour gives a nice texture to my baked goods and brown rice, I find, is a flavor that I personally enjoy. I also like adding a splash (think 1/4 c. total) of teff flour into the mix to give just a slight bit denser, beautiful whole-wheat look. For a more comprehensive guide to gluten-free flours and which are heavy, medium, and light flours, check out my Gluten Free Guide 

Cara’s Gluten-Free Flour Blend

Makes 6 cups

INGREDIENTS

  • 3 c. brown rice flour (I use Authentic Foods’ Superfine Brown Rice flour).
  • 3 c. Sorghum flour (Authentic Foods).
  • 1 1/2 c. potato starch
  • 1 1/2 c. arrowroot powder

DIRECTIONS

  1. Spoon out flours into a measuring cup and level off with a knife.
  2. Place into a gallon-size ziploc baggie. Seal tightly and shake well.
  3. Pour into a container that seals nicely.

 

Happy Blending!

 

namastasty





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Comments

  1. Thank you very much for the all purpose flour recipe. I look forward to using it in your recipes, but so far I used it in this recipe (minus the oil, upped the applesauce), and it worked beautifully. http://www.theppk.com/2013/07/zucchini-banana-bread/

    • Awesome to hear, Hannah! It really is a versatile flour mix. If you are going to be making cakes/cupcakes I suggest replacing the sorghum flour with white rice flour. It will give you a lighter, fluffier bite :)

  2. Littleone says:

    Is this gluten-free blend a substitute for Bisquick and good for making super-light biscuits?

  3. Hi Cara,

    Love your site and recipes thank you. Do you have any organic sources for your flours? Cassava and others? Thanks!

    • Thank you Linda! Unfortunately I do not. For the gluten free flour blend, I use Authentic Foods brand and for the Cassava I use Otto’s Naturals.

  4. I will love to try your blend. But here in France, we can ´t find sorghum flour. What can I use as a substitute ? Thank you a lot for sharing all your delicious recipes 😉

  5. Hi can I make the blend with out arrow root powder as I can’t find any in the uk?

  6. Wow! This is a very useful page and I really enjoyed reading article and all users’ comments. Buy Gluten free flour and Wheat free flour at our online store at reasonable prices. Thank you for sharing valuable information.

  7. The use of the flavor in the gluten free flour blend make it more tasty and even more easier when sorghum flour gives a nice texture to my baked goods and brown rice.

  8. Thanks for sharing recipe of pita bread nice bread.

  9. If I don’t have teff, what is a good sub?

    • You know, I haven’t been using teff once I ran out and it is just fine. You could use buckwheat if you like or simply omit it altogether.

  10. hey love.. i couldnt get arrowroot in uk in bulk so i thought id change to tapioca? ive got my brown rice flour on order 😀 yay! and i found red teff flour in a asian cash and carry (along with sorgum, millet, potato starch, xantham, coconut flour and loads of other crazy ones id never heard of)
    so i went gf for about 4 days and my skin miraculously cleared up, i then tried a spelt loaf and had the smallest bit of pitta in the world literally the size of say a wine glass bottom and in half an hour i bloated up preggers style and my eczema cam back with a vengence.
    its taking longer to get rid of my eczema this time :( but im hopeful it will do.
    Ive recently discovered via google and a couple of mates who are Gluten sensivie and celiac that ive had symptoms of celaic all my life. im devestated noone has picked up on it before and im getting tested next week.. eczema, Gerd, abscesses, constpitaion, stomach upsets, allergies to other foods, apple shaped, inability to lose weight, fatigue.. it goes on and on..
    anywasy I am soo soo soo happy ive worked out what it is! but im also very upset to learn that i have to eat gluten in order to get the correct test result.. i dreading it, i dont want to feel ill again :( sorry for the rant
    also my little 2 year old is off wheat (we are already vegan)ad her notoriosuly awfully smelly bum has got much better. its insane to think all these things were related isnt it.. sorry to go on and big loves cara :) were adjusting over here from lou, matt accalia and fox @cakeinmyface :)

  11. how do you sub this flour blend for AP flour? I use weights when cooking/baking. Thank you

  12. Ahhh! The post I have been wondering about! Must get onto this. Other than using coconut flour, I’ve had little success in the gf baking department. Thank you!

  13. Your baked goods look so beautiful & delicious! Your flour blend is very similar to mine. I also use different blends for different purposes (pancakes/rolls/pie crust, etc.)Thanks for making a lovely blog I can send people to for GF recipes. Because I generally try to steer folks in the direction of eating more vegetables & such, I don’t really post recipes for sweet treats (being a health coach), so it’s very nice to know you’re here, for inspiration for the occasional indulgence.

  14. Danielle says:

    I only have white rice flour…do you think that would make a difference in recipes?

    • It will change the taste/texture of the flour blend but you are more than welcome to make any alterations! That is the tricky part of gluten-free baking: you just never get the same results when you make changes in the ingredients. But I say give it a try and let me know how it works out :)

  15. Those pita breads look fabulous! I am a sucker for pita bread.

  16. You know what? I already have a big bin of “Cara’s GF Flour Blend” (minus the Teff) in my pantry! It’s my second batch and so far, it’s worked wonders! Can’t wait for the pita bread recipe!

  17. How perfect! I’ve been wheat free (so I guess gluten free) for the last several months and feel great. But I haven’t found a really good flour blend. This might just fit the bill!

  18. Look at you creating your own blend! *wiping tear* So proud. *sniff* I have a little bit of a crush on teff flour due to my unhealthy obsession with Ethiopian cuisine. Can’t wait to see those pitas!

  19. So cool Cara! Do you have a good source for your different grains, flours to mix? I’ve wanted to do a homegrind with some teft or spelt but I’m not sure where the most economical source is to the base grains.

    Great post and we all look forward to seeing more of what you make with this perfect blend ♥

    • By homegrind, do you mean that you want to grind them yourself? Hmmm, I’m not very knowledgable in terms of that because I buy mine already ground up. Let me know what you find out though because now you have peaked my interest!

  20. I am so excited to try your flour blend! Those pita breads look amazing.:)

Trackbacks

  1. […] Part of what really helps with the color in these perfect gluten-free vegan pancakes is the choice in flours. I used oat and millet (I currently store oats and whole millet in my pantry and then grind my own flours when I’m ready to bake).  You are more than welcome to use your own flour blend however this recipe has been tested and approved with oat and millet listed below so I cannot guarantee it coming out the same way. If you have any questions with subbing out certain flours, click here for my Guide to Gluten-Free Flours post. […]

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